@@stevealford230 I enjoy watching Daniel and his spinoff show, but I still miss him and Rex together alias the mooch. In the years they were together I learned to appreciate whiskey much more and learn more about it which makes it much more interesting. They were appreciated.
@@jeffstruck5481 the spinoff show is all CGI and body doubles with clever angles, camera tricks, smoke, and mirrors. Daniel is happy on the big farm upstate.
Regarding the barrel entry proof, if you are ever in Louisville, go to the Michter's distillery tour downtown. As part of the tasting, they let you compare their aged, proofed-down bourbon prepared using their standard entry proof versus a higher entry proof. All else is identical. The nose and palate are dramatically different. It really hits home the importance of barrel entry proof on the final product. I was astounded.
I love everything about this video! Especially the colored dots and how they matched up with the screen IDs. I made a pork chop and the sauce. Both were fire! Loved the pairing with my Michter's too!
I member getting a bottle of Michter's when it was first revived in the 90s or 00s or whenever. Fought my way through one glass and dumped the rest in the sink. Nice to see they've worked out their issues since then.
Honestly, every award needs to start somewhere. While it might be unknown and can be swayed by small interest groups, in time and publicity it could become a prestigious award in the future.
Ok, salting your meat is not going to make it crispier, patting it dry will. But what the salt will do is draw out the moisture, and the meat will reabsorb that salted moisture imparting deeper flavor.
secret to juicy pork chops is to marinate it with white vinegar and whatever other marinade you like (i love teriyaki) for a least a couple hours, preferably overnight
Salt buffers, acids( and bases). Which means that just a little salt knocks the pH way back towards neutral. So you taste the fruits' flavors more and the acidity less.
I mean, it depends. Approaching the question as a research question, I would want to know how many people answered, what the diversity in age and race for that group was, how they acquired those respondents, etc.
@@patrickq7489 I've only had the Sour Mash once. The bourbon, rye, and American whiskey of Michter's are all very tasty to me. Strictly drink mine neat.
I didn't even like it (the regular Michter's), as in, I'd rather have whatever other bottom shelf whiskey, than Michter's. You guys are crazy calling out all those notes, my bottle was boring as fuck, nothing good about it.
hot tip, if you want good pork, don't get whatever he's calling pork, that has no fat, get the neck, get the belly, leave that dry crap for the sausages
Taste is such a subjective thing. My opinion is that others opinions on what is good and what is not good means nothing. If I liked it I will most likely buy it again, if not I will not. Also I absolutely refuse to pay over 200.00 for a bottle of bourbon or any liqour for that matter. Even 125.00 is pushing it. No one will ever convince me that a 300.00 bottle of bourbon is 4 times better that a 50 or 60 dollar bottle of bourbon.
You made me Google. I found nothing about adulteration, but did find out that the whole story of the current Michter's is marketing BS. TL;DR: the original Michter's brand was introduced in the 1950s by a distilling firm that had been in business since pre-Revolution times; they went bankrupt in 1989; the distillery never reopened and the trademark lapsed; then in 2004 totally unrelated people pirated the branding and started selling sourced whiskey under the name. They have no prior brand history, no connection to the old distillery, didn't open a distillery for years, and opened it in a different state. The Michter's name they adopted with nobody's permission 20 years ago only goes back to the mid 20th century not the mid 18th. It's all handwaving and carnival barking. So, if they are coloring and flavoring their product, nobody should be surprised.
I'm curious, why is cherry never discussed as a tasting note when it is one of the biggest notes of bourbons? Is it because everyone just assumes we know it's there and skips over it? I myself do not like cherry at all, and struggle to enjoy bourbons. It seems misleading to people new to bourbons to not mention that tasting note.
I was wondering if yall had ever heard of Shrub and Switchel. 1800s drinks often made with rum or gin or can be made without. Tasting history has videos on making both and I would love to see your reaction to those drinks. Interestingly they're made with vinegar but ive heard you cant even taste it. @WhiskeyTribe
@@thechugdude Every episode used to be like hanging out for drinks with your friends. You’d have some fun, maybe learn something new, and enjoy some shenanigans along the way. Perhaps it’s a natural progression, as the endless appetite and demand for more content forces change and a wider array of topics. Im not badmouthing the content or the quality work of the team. But many videos were not what brought me to the tribe and I’ve found myself scrolling past them. Never thought that I’d see that happen.
@@233DDRcompletely agreed. Every Saturday morning was ready to watch a great video but content has changed and it no longer draws me in like it used to.
TL;DR - mediocre-plus product; top notch marketing at Michter's Honestly, Michter's is over-rated. The product is good; but not worth the price. All the way from the entry level ($40-ish) to the very elusive 20-year-old, they all taste good - but not for the price. Much better products out there at each price point.
